Menu Planning ˜ocess - Food & Friends · |Menu Planning ˜ocess| KEEPING OUR MEALS RELEVANT AND...
Transcript of Menu Planning ˜ocess - Food & Friends · |Menu Planning ˜ocess| KEEPING OUR MEALS RELEVANT AND...
Menu Planning �ocess||KEEPING OUR MEALS RELEVANT AND VITAL TO THOSE WE SERVE
STEP 1:1CHEFS CREATE DRAFT MENU
Our profess iona l l y - t ra ined chefs dra f t a 6 -week menu. Whi le c reat ing the menu, they cons ider severa l fac tors such as presentat ion , food cost and pract ica l i t y o f p reparat ion .
STEP 2:2NUTRIT ION ASSESSMENT
Our reg is te red d ie t i t ians complete a nut r i t iona l assessment o f the rec ipes . Mea l p lan goa ls a re es tab l i shed by care fu l rev iew of research on nut r i t ion-based in tervent ions fo r people l i v ing w i th HIV/AIDS and cancer and by the Dieta ry Reference In take ranges (DRI ’ s ) as es tab l i shed by the Un i ted Sta tes Depar tment o f Agr icu l tu re .
A da i l y average o f :
1 ,800 ca lor ies
80 grams o f prote in
No more than 2 ,000mg of sod ium
NUTRIT ION GOALS OFREGULAR MEAL PLANS
Once the nut r ient ana lys i s i s complete , the nut r i t ion serv ices manager and execut i ve chef modi fy the rec ipe for a regu la r mea l in to the other spec ia l i zed mea l p lans .
STEP 3:3RECIPE MODIFICATION
OUR SPECIAL IZED MEAL PLANS
•REGULAR
•RENAL
•SOFT
•PUREED
•NO DAIRY
•VEGETARIAN
•DIABETIC
•HEART-HEALTHY
•NO F ISH
•SHELF STABLE
•GASTROINTESTINAL FRIENDLY
STEP 4:4CLIENT FEEDBACK
Our c l ients have the oppor tun i ty to prov ide feedback on the menu by complet ing our c l ient survey , speak ing w i th a d ie t i t ian or ca l l ing our c l ient serv ices hot l ine .